So far, it feels like I’ve spent most of 2012 in the kitchen.
We are trying very hard to be ever-so-slightly healthier around here. The first step was to implement a No Drive Thru January; that lasted about a week. It’s new name is Less Drive Thru January.
Next on the list: Eat more greens. Lucky for me, I have a crew of pretty good eaters. They like most veggies, and even the salad-hating boy has come around to being something of a fan. There was fear in the eye of the man of the house, though, when I started flipping through vegan and vegetarian cookbooks.
“We’re not getting rid of meat, are we?”
“Because I’m all for upping the vegetables…as long as they’re served with meat.”
Here’s my compromise: pork tenderloin, served with collard greens and sweet potatoes, and a quinoa salad [not shown].
The greens and sweet potatoes were super good, much to even my surprise. The rest of the week, we had soups, pasta, and then some of the leftover pork in a big salad. Yes, we had big salad — in the middle of winter. Every time we have a vegetarian dinner, I’ve gotten to hear how tolerable it is in light of the fact that “we still get to eat meat, which is important.”